By Devi Poojari
Most often, oats breakfast bowls are always sweet options and while they are absolutely perfect, this savoury style oats recipe breaks away from the monotony of a sweet breakfast to make a comforting meal.
½ cup rolled oats 1 cup water 1 vegetable stock cube 1 tablespoon soy sauce ½ tablespoon fish sauce (optional) 6-7 mushrooms, sliced 2 cloves garlic, minced 1 tablespoon spring onions, chopped 1 fried egg 1 teaspoon toasted sesame seeds 1 teaspoon chilli oil Salt, to taste 2 teaspoons vegetable oil
Heat the oil in a pan and sauté the garlic and mushrooms until they have shrunk considerably.
In a separate saucepan, add the water and crumble in the stock cube. Stir to dissolve.
Tip in the oats and cook for 4-5 minutes, until halfway cooked.
Add the fish and soy sauce and stir to combine. Check for seasoning and adjust, if needed.
Transfer to a serving bowl and top up with mushrooms, spring onions, chilli oil and fried egg. Serve warm.